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Craig Schrolucke and Alexis Larsen are good buddies who love a trendy hot spot as much as they do a worn out hole in the wall provided the service is as good as the items being served up. They also love bar talk and all that it entails and are more than happy to belly up to this bar blog and do just that.
Home > Blogs > The Lounge Lizards > Archives > 2008 > August > 28
Thursday, August 28, 2008
Sidebar officially opens it’s doors
One of the Lounge Lizards was able to get a sneak peek at Sidebar last night. In case you haven’t heard about it yet, it’s a new lounge that’s opened in downtown Dayton across from the Schuster Center’s parking garage in the Lobby at 130 W. Second St.
This is a welcome addition to the downtown landscape and will be a wonderful stop for pre- or post- Schuster Center events. Mark Fisher has written about the bar’s impressive wine list which you can read here if you like, but it’s the cocktails that will keep the Lounge Lizards coming back for more.
The theme of the lounge is loosely legal. The wine list is called “The Docket” and language like, “Your Honor, I’d like to request a Sidebar,” works well.
The bars signature cocktails are the SouthSide (an impressive drink made with Tanqueray, mint, lime and Angostura bitters), the Two-Step (made with Tito’s, lemon and fresh fruit), the Pimm’s Cup (made with Pimm’s No. 1, Cucumber, Orange and Strawberry) and the Whiskey Smash (made with Jim Beam Rye Whiskey, Angustura bitters, muddled lemon and mint).
I agree with Mark’s assessment of the interior of the place. It’s an impressive warm decor that’s been completely renovated and redecorated, but the narrow aisles around the bar can leave you feeling a little too close for comfort fairly quickly. The patio will be something we look forward to next summer and try to get as much use out of this fall before the weather turns. Here are a couple interior/exterior shots to give you an idea of the look and feel of the place.
If Alexis’ SouthSide cocktail last night is any indication of what’s to come, we expect more great things. They will need to figure out what they’re doing menu-wise but we’re sure that will come after they get through their first week or two of being open.
Have you been? What did you think?
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